. "Pat the chicken dry, if you have not already, and rub the chicken with the rest of the zest, half of the remaining garlic, then sprinkle liberally with salt, ground black pepper, and other herbs as you like. (I chose approx. 1/2 tsp lemon pepper, 1/2 tsp sage, 1/2 tsp tarragon, 1/2 tsp onion powder, 1/2 tsp garlic powder." . . .